On 17-Jun-2009, Duwop > wrote:
> On Jun 17, 8:57*am, Donald Bones > wrote:
> > Duwop wrote:
> > > On Jun 17, 7:56 am, Donald Bones > wrote:
> > >> Okay, so I've done about 1, sometimes 2 briskets a month for about
> > >> the
> > >> last year or so (I really love brisket). To shorten the story, I've
> > >> mopped, flipped, turned, sprayed with apple juice, and just about
> > >> everything else you could think of. End the end, what kept them
> > >> moist
> > >> and tender was for me to leave them alone. After a rub the day
> > >> before,
> > >> they'd smoke for 8 or so hrs, then I'd wrap them in foil for a few
> > >> more
> > >> hours. Then towel 'em up in the cooler overnight, and in the morning
> > >> there was a nice pool of juice, and they were falling-apart tender.
> > >> No
> > >> mopping, no injecting, no nothin'. A few times, they reached 205
> > >> degrees, but didn't dry out at all.
> >
> > > Really appreciate the report, am planning to attempt my bi-annual
> > > brisket and was a little at a loss on how to go about it (haven't
> > > been
> > > happy yet). Your report, as succinct as it is, told me what's what.
> > > And it happily goes along with my preferred hands off, don't mess
> > > with
> > > the meat approach.
> >
> > > Thank you.
> >
> > My pleasure. I try not to get too verbose, as my meager 7 or so years
> > of
> > Q'n will become all too obvious. 
I know there's folks here that have
> > been doing it since I was in diapers.
> > I did take shots of the second or third one I did with the "don't futz
> > with it" method. You can find those he
> >
> > http://picasaweb.google.com/phxlefty/LastBrisketOf08#
> >
> > I'm happy to list my steps if you need them.
> >
>
> Naah, I've read enough on cooking brisket to just have confused
> myself. It always seemed more complicated than it should be,
> especially since everything else I cook pretty much follows these two
> steps: 1. (simple) rub 2. cook.
>
> Your post refocused me.
>
> Thanks for the offer though. Did you find that rubs make much of a
> difference? Or not so much?
Memorize that process until you can't forget it Duwop. I know it's
complicate with a lot of detailed steps (2), but you can do it.
Rub doesn't matter all that much if you don't shred and mix the meat.
It does matter if you particularly like the bark by itself as some here
do. Never, never let TFM® get close when you're shredding a smoked
butt. He'll filch the bark like an expert pickpocket and you'll never
notice
until you go to mix it in with the pulled pork.
--
Brick (Youth is wasted on young people)